Hi Maddy,

It does sound like it was over-fermented. Was your dough temperature in the 76 F range? Everything from your ambient conditions to your large quantity of starter (if you do a half batch, only use 20 grams with a room temperature of 75 F) points to lots of activity. Rye can be a curve ball--sometimes the amylase activity can really boost fermentation. At 18 or 20 hours I'm not surprised that it fell apart. Did you fold pretty aggressively? If not, you might try putting the dough on a counter and make sure that it has the strength to hold gas and support rise. Last, make sure that your starter has recently been pretty healthy--if it seems sluggish, you might give a couple feeds to ensure it's in fighting form. Happy baking! 

Martin

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